This recipe is based on the recipe for nasi with sprouts from Asia by Meera Sodha. That is a wonderful cookbook with incredibly delicious Asian fusion dishes. The recipes are certainly not authentic, but adapted from ingredients that is readily available in England on. This results in surprising and very tasty dishes. Many of these dishes are vegan, but some are vegetarian. This dish for nasi goreng, however, is vegan and gives a nice twist to nasi. Indeed, in this dish Meera Sodha combines the Asian flavor of nasi with sprouts. So delicious for the autumn.

For this recipe , however, I don't use Brussels sprouts, but green cabbage. That gives it a slightly milder flavor. By preparing the cabbage two ways, you can eat a nice amount of it without it becoming distracting. Even so, it is an easy recipe for nasi goreng.

Serve by itself or with some fried tempeh or tofu. Also delicious with some fried onions.

Tips

Use Brussels sprouts instead of green cabbage
This dish is very tasty with ketjap manis
Want to know more about Asia from Meera Sodha? Read my review here

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ingredients

for 4 people

350 g

witte rijst bij voorkeur jasmijn of pandan
2 tbsp

canola oil or other vegetable oil
1

red onion chopped
2 cloves

garlic chopped or pressed
2

Spaniard pepper in rings
750 g

groene kool in de lengte in vieren en vervolgens in dunne reepjes ongeveer 1 kleine
2 tbsp

tomato paste
4 tbsp

soy sauce
2tsp

caster sugar
2 tbsp

white wine vinegar
1 tbsp

sesame oil
salt to taste

Preparation

step 1

Cook rice cooked according to package directions

step 2

Heat the rapeseed oil (or other vegetable oil) in a large skillet. Fry the onion 5 minutes until it begins to brown. Add the garlic and two-thirds of the pepper and fry for one minute.

step 3

Also add about two-thirds of the cabbage and keep the rest aside. You will make a salad out of that later. Mix everything well and fry the cabbage about 8 minutes. Stir occasionally, but not too often. You want the cabbage to brown nicely

step 4

Meanwhile, make the salad from the rest of the cabbage. Mix it in a bowl with 1 tablespoon soy sauce, 1 tablespoon vinegar, the sesame oil, 1 teaspoon sugar and the rest of the red pepper. Mix everything well and set aside

step 5

Add the tomato paste, the rest of soy sauce, vinegar and sugar along with a good pinch of salt to the pan with the cabbage. Stir to combine and cook for another 5 minutes

step 6

Finally, add the cooked rice through. Don't do this all at once, but incrementally. Fry through another 5 minutes and serve with the salad

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